Abstract:An analytical method based on anionic solid phase extraction combined with high performance liquid chromatography was established for the determination of 13 synthetic colorants in meat products，which are frequently adulterated with such additives.The samples used for analysis were fat removed from meat using petroleum ether and then extracted using an ammonia-ethanol solution.After deproteinization via cryopreservation，the extracts were purified in bulk by anion-exchange solid phase column chromatography，eluted with methanol containing 2% （volume fraction）ammonia，and concentrated in a stream of nitrogen to obtain the final sample solutions.These samples were separated with a Waters XBridge Shield RP18column（5 μm，250 mm × 4.6 mm）using 0.02 mol/L NH4Ac solution and methanol as the mobile phase.The 13 synthetic colorants were analyzed using a diode array detector and quantified with reference to an external standard.The 13 synthetic colorants had linear ranges from 0.1 μg/mL to 10.0 μg/mL.with correlation coefficients（r）greater than 0.999 5，whereas limits of detection ranged from 0.2 mg/kg to 0.5 mg/kg and quantitative limits ranged from 0.6 mg/kg to 1.5 mg/kg.Furthermore，the average recoveries were in the range from 65.2% to 102.0%，with relative standard deviations of less than 6.0%（n=6）.In total，156 batches of meat products were analyzed using the developed method，among which five of the 13targeted synthetic colorants（red2G，acid orange Ⅱ，azorubine，amaranth，and sunset yellow）were identified in 12 batches，ranging in concentration from 0.23 mg/kg to 15.7 mg/kg.Notably，these results indicated that colorants such as red 2G and acid orange Ⅱ，which were not legally permitted for use in meat products，were detected in some samples This method accordingly proved to be suitable for the simultaneous determination of multiple synthetic colorants in meat products containing large quantities of fat and protein.